Red snapper with courgette, olives and spinach

Red snapper with courgette, olives and spinach

Pargo con calabacin, espinaca y aceitunas

By
From
Spanish Made Simple
Serves
4

I eat this for dinner at least once a month. It’s easy to make, with ingredients you can find in any supermarket, and it’s quick and healthy! And, let’s face it, I love fish above anything else.

Ingredients

Quantity Ingredient
2 x 500g red snappers, (or any other fish)
4 tablespoons olive oil, Plus a drizzle
2 pinches rock or sea salt
4 garlic cloves, thinly sliced
a handful pitted black olives
1 courgette, diced
1 teaspoon sweet pimenton
a handful frozen peas, Defrosted
3 tablespoons sherry vinegar
100g baby spinach
2 tablespoons finely chopped fresh chives
salt
freshly ground black pepper

Method

  1. Ask your fishmonger to gut and scale your fish.
  2. At home just wash them in cold water and pat them dry really well with a cloth or kitchen paper.
  3. Place a pan wide enough to hold the entire fish over a medium heat. Drizzle over some olive oil, season both sides of the fish with the salt and pan-fry for about 5 minutes on each side, until crispy and fully cooked. If you put a lid over the pan it will create an oven so that the fish cooks all over and not just on the sides in contact with the pan. Just leave a little opening so that the steam can escape and doesn’t condensate on the lid and fall back into the pan, stopping the fish from crisping up properly.
  4. Meanwhile, heat the 4 tablespoons oil in a large frying pan over a high heat. Add the garlic and cook until starting to turn golden, then add the olives and cook for 30 seconds before adding the diced courgette. Fry for 1 minute and then add the sweet pimentón and the peas. Give the pan a good stir and, after 30 seconds, pour over the sherry vinegar and let it reduce for a few seconds. Add the baby spinach and season with salt and pepper, then add the finely chopped chives.
  5. Serve the fish whole with the vegetables alongside.
Tags:
Spanish
simple
weekday
tapas
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